This is my Golden Syrup Tart, which my sons love, but which I haven't made in ages as it's not gluten free.
Nonetheless, in the spirit of our discussion earlier this month on Café` Avoidance Syndrome (something I made up to describe that letdown feeling when you fork out $7 for coffee and cake and it's disappointing!), it's worthy of a mention.
I've seen slices of similar tarts, including Pecan Pie, which is really just Golden Syrup Tart with Pecans in it, selling for $6 a slice. A whole pie...well goodness only knows how much they'd charge, and it's criminally simple to make and costs under $4.
For one Golden Syrup Tart you'll need:
One shortcrust pastry shell. I've used frozen preprepared ones and blind baked them before using, I've used bought prepared ones, and on occasion, I've made one myself, despite not having the best relationship with pastry and it's goings on. A basic shortcrust pastry recipe follows here, for those who are braver than I. This is my Nannas recipe, which she used unfailingly even with an old Kookaburra oven.
Basic shortcrust pastry:
2 cups plain flour
1/2 cup butter, cut into cubes
1 teaspoon sugar, if you want a sweeter pastry (optional)
2-3 tablespoons chilled water or milk (add more if you need it to make your dough come together)
Sift the flour and salt into a bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar if you wish. Using a knife, stir in enough water or milk to make a firm, but not sticky, dough. Knead the dough lightly on a floured bench until smooth. Wrap the dough in cling wrap and chill for 30 minutes.
Preheat the oven to 180C.
After the pastry has rested (this prevents it shrinking), roll it out so that it's large enough to cover the base of your pie dish or flan tin, with a bit overhanging all the way round so you can trim it. Flip the pastry onto your rolling pin, and carefully lower into your pie dish. Press gently into the sides of the dish, and trim the excess with a sharp knife.
Prick the base with a fork, and then bake it blind by covering the inner base with foil and adding a layer of uncooked rice or dried beans to weigh it down. Bake until lightly coloured and dry to touch. This could take anywhere from 15 minutes to 35 minutes depending upon the oven. Remove from the oven.
While the pastry is baking, make the filling.
1/2 cup golden syrup
2 tablespoons butter
4 tablespoons sour cream
2 eggs, beaten
Grated rind of 1 lemon
Warm the syrup slightly in a small saucepan over a low heat.
Remove it from the heat and add the butter, stirring until the butter melts.
Whisk in the sour cream until it's smooth and looks like caramel, and lemon rind.
Whisk the eggs into the mixture, and pour it all into the pastry case.
Bake for 45-55 minutes, or until the filling is golden brown and puffs up.
Serve with double cream on the side.